The lemongrass is organically farmed atop several nearby mountains just overlooking the town of Takeo in Saga Prefecture. Seedlings are planted in the late spring and flourish in the subtropical Saga summer. The lemongrass is then harvested in early fall, overlapping the harvest of locally farmed rice. Fresh lemongrass leaves are cut and added to a mash of white koji rice and polished rice, just three days before distillation. The flavor of lemongrass is achieved entirely through its introduction to the mash. There is no lemongrass, lemongrass flavorings, or anything added to the finished distillate except for pure water.